The dough should definitely rise – make sure you are using fresh yeast that has not expired or been sitting in a cabinet for a long time. I would not recommend freezing the pastry cream, but you can refrigerate it for up to 5 to 7 days. anyway I can’t wait t see the next recipe ;-). I am going to try and make these tonight. Remove carefully from oil (do not prick surfaces) and drain. I have the Flour cookbook and have been meaning to make these since I bought it; they look divine. Mine didn’t look anywhere near as good as yours, they’re total perfection! Hi, im intrested in making these donuts- i was just wondering- the dough needs to rise twice? In honor of the moon landing's 50th anniversary this summer, Krispy Kreme decided to innovate its most popular donut with "a new taste experience that is … Anything that involves 1 gallon of oil is going to be good :) And oh yes vanilla pastry cream doesn’t hurt! As a result, anytime they were offered to me, they never really knocked my socks off. Oh, and you may also enjoy the companion recipe for Vanilla Kreme filled donuts. Home > Recipes by Category > Breakfast & Brunch > Vanilla Cream-Filled Doughnuts. Enjoy! Add vanilla, beat until incorporated. This post may contain affiliate links. no work is required from you. Perfectly … Is it possible to fry the donuts and make the cream one day prior and then fill the donuts the day of or do you need to fill the donuts the same day they are fried??? Seriously…probably the prettiest donut I’ve ever seen. Thanks. I am with you, I only eat doughnuts with cream in them. Dissolve yeast in warm water in mixing bowl. Not quite as good but who has the time? Refrigerate at least 6 hours and up to 15 hours. Take a sharp narrow knife and carefully make a large cavity inside of the doughnut to hold the filling. One of the things that keeps me from frying is that I never know what to do with all that oil when I’m done. One year ago: Texas Sheet Cake and Peanut Butter and Jelly Cupcakes I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. They came out so fluffy The recipe for the pastry cream will be enough to fill about 20 donuts, depending on how generous you are with your filling. I hope that helps! You could definitely save and re-use it, though. You know, you can use palm shortening for frying and there are actually some good health benefits with it! I have a great recipe for jam doughnuts, but can’t wait to try this one. They look amazing, I want to reach right into my screen and grab one! Turn dough onto floured surface. Hi Michelle! Just a bit tricky to get hold of them. In Hawaii we have these. I usually make a high-calorie treat every Saturday morning so I’ll add this to my list! Piping bag and cleanup. I had my share of donuts when I was younger. This is one of those must try foods for everybody! I can probably get about 4-5 more, or would that make that batch tough? These look better than any doughnut I’ve ever eaten! My husband loves the white-creamy filling so I want to make sure to get it right for him! I owe you one! Hi Hayley, Use large eggs (always large unless stated otherwise). Hi Susan, It depends on what I’m making and how much oil was used. I did have 3 issues; when I tried to put the cream through the sieve it was a nightmare, is it supposed to be easy to do or is it difficult because of its thickness? Vanilla cream are the mother of all donuts. The cream filled doughnuts were always my favorite!! Recipe Goldmine LLC ©1999 - document.write((new Date).getFullYear()) | Hi Amelia, I’m so sorry for that little glitch. Scrape the egg mixture back into the saucepan and place over medium heat, whisking constantly until the mixture thickens and comes to a boil, about 3 minutes. They are called BISMARKS. I think I will be making these soon! Poke a hole in the side of each doughnut and fill with pastry cream. Hi. Refrigerate until chilled, at least 4 hours and up to 3 days. Using a slotted spoon or a. Sift it 3-5 times before adding it to the recipie. Those look like MALASADAS, a dessert we eat in Hawai’i. A recipe for sweet, yeasted doughnuts that are tossed in sugar and filled with a light vanilla cream. Hi Janelle, I think the white filling is usually a soft icing, not pastry cream or custard. Fill the Doughnuts: While you're waiting for the doughnuts to cool, beat the 6 tablespoons of heavy cream on medium-high speed until still peaks form. The doughnuts are rolled in a coating of granulated sugar while they’re still warm, which causes it to just sort of melt onto the exterior of the doughnut. Cruller. Thank you. Step 1 In a saucepan over medium heat, stir the white sugar and water until the sugar has dissolved and the mixture is boiling. I keep wanting to make some at home and these might have to be the first recipe I try! Also, the doughnuts didn’t rise even after 3 hours of resting time, I covered them with a towel (maybe it was too heavy and didn’t allow them to rise?) They look amazing! Hi Keshia, Not using a mixer would be difficult when incorporating the butter. Hi Dayna, I recommend eating these (and, thus, filling them) the same day that you fry them. My favorite donut popped up on screen before the coffee kicked in! Place the refrigerated dough on a well-floured work surface and gently roll into a 12-inch square (it should be about ½-inch thick). So happy you posted this recipe as I have been looking for a custard donut recipe for a while now and have found one that I like the look of!! Two years ago: Moon Pies this recipe is amazing!!!! Cut with round I am an “instant gratification” type of cook. I have the doughnuts proofing right now, I cant wait until I can fry them and try them. thanks for posting. We think alike, I have this cookbook and have been meaning to make this recipe. The pastry cream as well. I can add this recipe to the many I’m going to try in the coming weeks. But this Creme filled doughnuts I have never cooked before. They turned out exactly as I had hoped – a thin, crisp exterior that gives way to an airy and tender center filled with a pastry cream that has been lightened up by whipped cream. Ok these look amazing! I love, love, love donuts! Hi Michelle, I really would love to try out this recipe. Boston cream filled donuts are one of my favourites but your vanilla cream filling sounds delicious and your donuts look wonderful! I Googled “pastry cream” and among the list was BEB’s recipe. Ugh, YES!!! Oh wow yum, your doughnuts look incredible! Mmmm! I have actually never made doughnuts and thought I’d make your recipe. Especially the yeast based types. https://www.popsugar.com/food/Dunkin-Donuts-Copycat-Recipes-44003630 This is gonna be gooood! It takes a while, but it’s worth it. And if you use regular butter, then you can omit the salt in the recipe. I was just wondering what size eggs I should use – medium or large? Hi Carmen, Yeah unfortunately doughnuts are one of those things that are definitely best served the day they are made. Carefully add the doughnuts to the oil, a few at a time. The apple fritter ones were the first that I tackled in the “yeasted doughnut” category and I really loved the light and fluffy texture that the interior of the doughnuts had, so when I saw that these cream-filled doughnuts were yeast-based I was elated. I’m very excited to try this recipe! Wrapping in plastic wrap is perfectly fine. Let them rest for about 1 hour to come to room temperature and rise a little bit. Exactly as I had hoped for. Boil, whisking, for 10 seconds (the cream will become thick and glossy and won't have any foam on top), then immediately remove from heat. Enjoy the doughnuts! As a reader, it totally makes my day. 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